Ingredients
• 400g pack of oven roasted vegetables
• 1 can of kidney beans in chilli sauce
• 1 can chopped tomatoes
• 1 microwaveable bag of rice or grain
Method
1) Heat oven to 200c/180c fan, gas mark 6
2) Cook vegetables in a caserolle dish for 15mins.
3) Tip in beans and tomatoes, season and cook for another 10-15 mins until piping hot.
4) Heat rice or grain on microwave with directions given and serve with the chilli.
Ingredients
• 200g can of chickpeas
• 1 med onion (finely chopped)
• 2 garlic cloves (crushed)
• 2 tsp ground coriander
• 2 tsp ground cumin
• Small pack of flat leaved parsley (chopped)
• 2 rounded tbsp plain flour
• 2 tbsp vegetable oil
• 100g houmous
• 4 burger buns (cut in half)
• Watercress (to serve)
Method
1) Drain, rinse, & and dry the chickpeas thoroughly, then tip into the bowl of a food processor, and pulse until lightly broken up into a course like crumb.
2) Add the onion, garlic, spices, parsley, flour and some seasoning and continue to pulse until combined.
3) Using your hands gently form the mixture into 4 patties, about 10cm in diameter and 2 cm thick.
4) In a large pan, heat the oil and fry the falafels on each side for 2-3 mins, or until golden, (you may need to do this in batches.)
5) Lightly griddle the burger buns on the cut side in the griddle pan, (or toast under the grill.)
6) Spread one side of each bun with houmous, top with a falafel burger, and a handful of watercress, then pop the remaining bun on top.
Ingredients
• 1 tbsp olive oil
• 390g can artichoke hearts in water (drained & sliced)
• 4 rosemary sprigs (leaves only, chopped)
• ½ x200g tub ricotta
• 2 garlic cloves (crushed)
• 300g bread mix
• 75g green olives (sliced)
• 125g ball of mozzarella (diced)
• Mixed leaves (to serve)
Method
1) Heat oven to 220c/200c fan, gas mark 7 .
2) Heat the oil in a frying pan, and cook the artichokes and rosemary for a few mins until the artichokes are a little golden.
3) Stir together, the ricotta, & garlic and season.
4) Empty the bread mix into a bowl and follow the pack instructions.
5) Divide into 4 balls and roll each out to a 20 cm circle.
6) Spread one side with the ricotta.
7) Scatter the olives, artichokes, & rosemary then top with the mozzarella.
8) Brush the edges of the dough with water, and fold the uncovered side over the filling, press the edges to seal.
9) Place on a baking sheet, and bake for 12-15 mins, until puffed & golden.
10) Serve with the mixed leaves
